Tempeh Banh Mi

Tempeh Banh Mi is a vibrant and flavorful Vietnamese-inspired sandwich that combines marinated tempeh with fresh vegetables and zesty sauces, all nestled in a crispy baguette. This dairy-free dish brings a delightful crunch and a burst of umami, perfect for a satisfying lunch.

Ingredients

• Tempeh - 200 grams
• Soy sauce - 2 tablespoons
• Maple syrup - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic powder - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Baguette - 1 large
• Cucumber - 1 small, thinly sliced
• Carrot - 1 medium, julienned
• Radish - 1 small, thinly sliced
• Fresh cilantro - 1/4 cup, chopped
• Jalapeño - 1 small, thinly sliced (optional)
• Vegan mayonnaise - 2 tablespoons
• Sriracha - to taste

Steps

1. Press the tempeh for 15 minutes to remove excess moisture, then cut it into thin slices.
2. In a bowl, whisk together the soy sauce, maple syrup, rice vinegar, and garlic powder. Add the tempeh slices and marinate for at least 10 minutes.
3. Heat the vegetable oil in a skillet over medium heat. Add the marinated tempeh slices and cook for 5-7 minutes on each side until golden brown and crispy.
4. While the tempeh is cooking, prepare the vegetables: slice the cucumber, julienne the carrot, and thinly slice the radish and jalapeño.
5. Once the tempeh is cooked, slice the baguette in half lengthwise and toast it lightly if desired.
6. Spread vegan mayonnaise on both halves of the baguette, then layer in the crispy tempeh, cucumber, carrot, radish, jalapeño, and cilantro.
7. Drizzle with sriracha to taste, then close the sandwich and cut it in half before serving.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 980 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Tempeh is a great source of plant-based protein and contains probiotics that support gut health.
• Fresh vegetables provide essential vitamins and minerals while adding fiber to the meal.

Tags